Table 3.
Sensory evaluation of chapati
| Parameters | Without spices | With spices | |||||||
|---|---|---|---|---|---|---|---|---|---|
| W | WBc | WRc | WBrc | WbRc | WB | WR | WBr | WbR | |
| Appearance (10) | 9 | 8 | 7.5 | 7 | 6 | 8.5 | 8 | 8 | 7 |
| Tearing strength (10) | 9 | 7.5 | 6.5 | 7 | 7 | 8 | 7 | 8 | 7.5 |
| Pliability (10) | 8 | 8 | 6.5 | 8 | 6.5 | 8.5 | 7 | 8.5 | 7 |
| Aroma (10) | 7 | 8.5 | 8 | 8 | 7.5 | 9 | 7.5 | 9 | 8 |
| Eating quality (20) | 19 | 19 | 16 | 18 | 17 | 19 | 18 | 19 | 18 |
| Overall quality (60) | 52 | 51 | 44.5 | 48 | 44 | 53 | 47.5 | 52.5 | 47.5 |
W = Wheat; WBc = Wheat:Bajra (90:10); WRc = Wheat:Ragi (90:10); WBrc = Wheat:Bajra:Ragi (75:15:10); WbRc = Wheat:Bajra:Ragi (75:10:15); WB = Wheat:Bajra (90:10); WR = Wheat:Ragi (90:10); WBr = Wheat:Bajra:Ragi (75:15:10); WbR = Wheat:Bajra:Ragi (75:10:15) (c—without spices)